Coconut Green Curry With Mushrooms and Chickpeas
Ingredients
Curry Base
-
1
bunch
cilantro
-
1
3" piece
ginger
-
6
cloves
garlic
-
2
medium
shallots
-
1–2
green chiles (such as serrano or jalapeño)
-
2
limes, divided
-
1
Tbsp.
light brown sugar
-
1
tsp.
ground coriander
-
1
tsp.
kosher salt, plus more
Vegetables
-
4
baby
bok choy or ¼ medium head of Napa cabbage
-
8
oz.
shiitake mushrooms
Canned Goods
-
1
15.5-oz. can
chickpeas, drained
-
1
13.5-oz. can
unsweetened coconut milk
Noodles
Garnish
-
1
large handful
unsalted dry-roasted peanuts
Oil
Instructions
- Bring a large pot of water to a boil for the noodles.
- Coarsely chop cilantro stems, slice ginger, crush garlic, chop shallots, and green chiles.
- Combine cilantro stems, ginger, garlic, shallots, chiles, lime zest, brown sugar, coriander, and salt in a food processor and purée into a paste.
- Prepare bok choy or Napa cabbage and shiitake mushrooms.
- Heat vegetable oil in a saucepan, add mushrooms, and cook until golden brown. Add curry paste and cook until it sticks to the pot.
- Add chickpeas, coconut milk, water, and salt to the pot, and bring to a simmer, cooking until thickened.
- Add bok choy to the curry and cook until tender.
- Cook rice noodles in boiling water according to package directions, then drain and rinse.
- Serve the noodles in bowls, ladle curry over them, and top with peanuts and cilantro. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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